If you're feeling up to making your pancakes from scratch this Shrove Tuesday, I've discovered a really simple recipe to make perfectly fluffy american pancakes. The Batter for this recipe is inspired by taiyaki; those fish shaped Japanese street snack; which has the same consistency and sweetness you'd find from an American style diner.
ingredients (makes 5 pancakes):
- 150 g bread or cake flour
- 1 tea spoon baking powder
- 1 tea spoon baking soda
- 1 beaten egg
- 200 ml milk
- 3 table spoon sugar
- 1 table spoon flavourless oil
The beauty of pancakes as opposed to conventional baking is that there is no specific order you introduce the ingredients. All you need to do is to do is mix everything into a fairly large mixing bowl (to minimise the mess). With a whisk, spoon or fork just fold the ingredients till you get a smooth and a yoghurt like consistency with the batter. Make sure you scrape the edge of the bowl while mixing as the flour has a tendency to stick to the edge, leading to an uneven mix.
Preheat a non-stick pan on a moderately low heat. Lubricate the pan with either cooking spray, or using a paper towel you wipe off excess melted butter leaving a thin and even layer of oil.
The pan is ready to go when you can feel a faint heat while hovering your hand over the center of the pan. Using a laddle spoon the batter into the center pan. It is ready to flip over when holes have formed. Use a fish slice/ spatula to scoop and turn the pancake over, if the heat was low enough the pancake would be cooked enough to keep its shape in the flipping process and not be burnt. Cook for a further 2 minutes, after which you can plate the first pancake.
The first one will always be patchy, and to avoid this with the subsequent ones is to refrain from adding more oil to the pan after every pancake. Between pancakes allow a few moments for the pan to warm up again. To keep pancakes warm and fluffy in between frying each one you can place a sheet of kitchen towel in between them.